Ingredients: |
Ingredients: 2 Whole Chicken breast (2 lbs) 1 T. Water 1 Egg or 2 Egg Whites 2 tsp. Cornstarch 1 tsp. Salt 1 tsp. Soy Sauce (Dark or Light) 1/4 tsp. White Pepper 12 Cup Chicken Broth 1/4 Cup Honey 3 T. Lemon Juice 2 T. Light Corn Syrup 2 T. Vinegar 1 T. Catsup 1 Clove Garlic, Finely Chopped 1/2 tsp. Salt Dash of White Pepper Peel of 1/2 Lemon 1 T. Cornstarch 1 T. Cold Water 1/2 Lemon, Thinly Sliced
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Directions: |
Directions:Remove bones and skin from chicken; (or use boneless skinless breasts); cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 T. water, the egg, 2 tsp. cornstarch, 1 tsp. salt, the soy sauce and 1/4 tsp. whit pepper; pour over chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. heat 2 tsp. vegetable oil in wok or skillet to 350º. Stir fry 2 to 3 pieces at a time for approximately 3 minutes. Drain on paper towel. Increase temperature to 375º and add more oil if necessary. Fry chicken all at one time until golden brown, about 2 minutes. Cut each piece crosswise into 5 or 6 pieces. Place in single layer on heated platter. Heat chicken broth, honey, lemon juice, corn syrup, vinegar, the catsup, garlic, 1/2 tsp. salt, dash of white pepper and the lemon peel to boiling. Mix 1 T. cornstarch and 1 T. water; stir into sauce. Cook and stir until thickened, about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over chicken. |